PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
Dough:
- 90ml warm milk
- 90ml warm water
- 15 gr beer yeast (baker’s yeast) or 7g of dry Fleishman yeast
- 2 ¾ cups “00” flour
- 2 tbsp of unsalted butter (at room temperature)
- 1 tsp sugar
- 1 tsp salt
Stuffing:
- 150 gr dried Italian sausage or salami Genoa (chopped)
- 150 gr Saputo provolone cheese (chopped)
- 45 gr dried pancetta fumigalli diced
PREPARATION:
- In a bowl, mix together the water, milk, sugar and yeast
- Put all dry ingredients (flour, salt and butter) in a food processor
- Mix dry ingredients for a few minutes and add liquid mixture
- Once all ingredients are mixed together, remove from food processor and knead into a smooth ball of dough for 2 minutes
- Place the dough in a warm spot and let rise for approx. 45 minutes (dough should double in size)
- While the dough is rising, place the sausage, provolone and pancetta in a food processor until combined
- On a wooden board, roll out bread dough into a rectangle of approx. 13 x 10 inches
- Spread sausage stuffing on dough, leaving one inch border on all sides
- Roll the rectangular dough lengthwise and bring the two ends together…it should form a crown…which is a Ciambella
- Make sure the ends are closed and let the bread rise once more on a cookie sheet lined with parchment paper for approx. 30-60 minutes
- Brush the surface with egg whites
- Preheat oven at 400F and bake for approx. 20 minutes
- Reduce at 350F and bake for 30 minutes or until the bread is golden brown
- Wrap in a kitchen towel to keep warm
